JP2013507912A - Composition for improving blood circulation and improving cooling of hands and feet containing fermented tea extract - Google Patents

Abstract

The present invention discloses a fermented tea obtained by inoculating tea with a strain derived from soy sauce, and a method for producing the fermented tea. The fermented tea is excellent in taste and aroma, exhibits excellent blood circulation improvement effect and limb cooling effect improvement, and can be used in various fields in the health food or pharmaceutical field.

Description

  The present invention relates to a composition for improving blood circulation and improving the ability to cool hands and feet, which contains a fermented tea extract as an active ingredient.

  Various types of tea, such as green tea, have been widely known as a luxury item for a long time. Among them, green tea is sometimes drunk in the form of leaf tea, but is also drunk as fermented tea to enjoy a deeper aroma. For example, fermented green tea is called by various names such as green tea, oolong tea, black tea, puer tea, etc., depending on the form and degree of fermentation. Compared with leaf tea, fermented tea not only shows a difference in aroma, but may have active ingredients that have changed to various degrees during the fermentation process.

  On the other hand, modern people live with a variety of stresses due to lack of exercise, despite the increased opportunity and intake of fat. Such changes in lifestyle patterns induce various types of adult diseases, and in particular, increase the incidence of cardiovascular diseases such as impaired blood circulation. Blood circulatory disturbances induce symptom such as numbness of limbs, chronic fatigue, dizziness and lethargy, making it difficult to live a normal life. In severe cases, such as hyperlipidemia, arteriosclerosis, angina Can develop into various diseases. In general, mild blood circulation disorders are easily overlooked. However, with increasing age, blood circulation disorders tend to become more serious. In particular, women who are menopause are increasingly suffering from numbness in their limbs.

  The inventors of the present invention have conducted research on the efficacy of tea due to differences in fermentation processes, and in particular, have proposed a method that can effectively promote blood circulation using tea and thus improve the cooling of hands and feet. I tried.

One aspect of the present invention is to provide a fermented tea excellent in taste and aroma.
Another aspect of the present invention is to provide a composition for improving blood circulation.
Another aspect of the present invention is to provide a composition for improving limb cooling properties.

  Another aspect of the present invention is to provide a method for producing fermented tea.

One aspect of the present invention provides a fermented tea obtained by inoculating tea with a soy-derived strain.
Another aspect of the present invention is a step of producing a tea-containing fermentation broth; a step of inoculating a soy-derived strain into the produced fermentation broth; and a step of fermenting the fermentation broth inoculated with the strain. A method for producing fermented tea comprising

  The fermented tea according to one aspect of the present invention is excellent in taste and aroma, exhibits an excellent blood circulation improvement effect, and can be used in various fields in the health food or pharmaceutical field.

It is the graph which showed the temperature change of the hand with the time passage after ingestion of fermented tea. It is the infrared photography photograph which showed the temperature change of the hand with the time passage after ingestion of fermented tea. It is the graph which showed the temperature change of the leg with time progress after ingestion of fermented tea. It is the infrared photography photograph which showed the temperature change of the leg | foot with time passage after ingestion of fermented tea. It is a graph showing the result of the question investigation about the taste after ingestion of fermented tea.

The composition according to one aspect of the present invention is characterized by fermented tea obtained by inoculating a tea component with a strain derived from soy sauce and fermenting it for a certain period of time.
The type of tea (tea) is not particularly limited, and includes various types of herbal teas in addition to green tea, white tea, oolong tea, black tea, puer tea, black tea, kashiwa tea, and the like. In one aspect of the present invention, the tea may be one or more teas selected from the group consisting of green tea, white tea, oolong tea, black tea, puer tea, black tea and kashiwa tea. In another aspect, the tea may be green tea.

  The soy sauce-derived strain may be a soy sauce produced using koji, a strain derived from miso or chili miso, or a natto-derived strain produced using beans. Examples of the strains derived from the soy sauce include Bacillus subtilis, Bacillus licheniformis, Bacillus megateriums, Bacillus citrus (Bacillus natto) One or more strains selected from the group consisting of Bacillus circulans, Bacillus mesentericus and Bacillus pumilus. The soy-derived strain may preferably be Bacillus subtilis, also called Bacillus subtilis. Bacillus subtilis is used for production of amylase, protease, amino acid, antibacterial compound or surfactant. In particular, Bacillus subtilis is widely used as a food microorganism because it does not show toxicity in humans, animals, plants, and the like.

  “Fermented tea” according to the present invention means a tea in a fermented state (tea), and is a concept encompassing all of various teas having different raw materials or fermentation levels. For example, the “fermented tea” includes partially fermented tea, strong fermented tea, post-fermented tea, and the like depending on the degree of fermentation.

  The present invention also provides a method for producing the fermented tea. The method for producing fermented tea according to one aspect of the present invention can produce fermented tea by inoculating a tea (tea) component with a strain derived from soy sauce and then fermenting it for a certain time. In one aspect of the present invention, the fermented tea is a step of producing a fermentation broth containing a tea (tea) component; a step of inoculating a soy-derived strain into the produced fermentation broth; A step of fermenting the fermented liquid.

  The type of the tea is not particularly limited, and includes green tea, white tea, oolong tea, black tea, puer tea, black tea, kashiwa tea, and various kinds of herbal teas. In one aspect of the present invention, the tea may be one or more teas selected from the group consisting of green tea, white tea, oolong tea, black tea, puer tea, black tea and kashiwa tea. In another aspect, the tea may be green tea.

  The soy sauce-derived strain can be a soy sauce produced using koji, a strain derived from miso or chili miso, or a natto-derived strain produced using beans. The soy sauce-derived strains include, for example, Bacillus subtilis, Bacillus licheniformis, Bacillus megateriums, Bacillus citrus, Bacillus natto, One or more strains selected from the group consisting of Bacillus circulans, Bacillus mesentericus and Bacillus pumilus.

  Moreover, the process of fermenting the fermentation liquid inoculated with the strain may require 14 hours to 28 days. The fermentation temperature may be 20 to 70 ° C, specifically 40 to 60 ° C. When fermentation temperature exceeds 40 degreeC, there exists an effect that other microbes except a Bacillus subtilis microbe will suppress growth or die. However, if the fermentation temperature is excessively high, the growth of Bacillus subtilis can be inhibited.

The method for producing fermented tea according to one aspect of the present invention will be described in more detail as follows.
First, the cultured solution is inoculated with a Bacillus subtilis strain. The fermented liquor is a source of moisture and energy for microorganisms. For example, based on the total weight of the fermented liquor, 2.0-3.0 wt% sugar and fructose are mixed, soy flour Etc. can be added. Thereafter, in order to facilitate the fermentation metabolism of the inoculated strain, the fermented liquid inoculated with the strain may be subjected to a process of culturing in an incubator. Next, green tea is mixed with the fermentation broth and fermented. The ratio of the fermented liquid to be mixed is suitably 10 to 80% by weight based on the dry weight of green tea leaves. Fermentation can be carried out in a constant temperature fermentor at 20 to 70 ° C. for 24 hours to 28 days. After the fermentation is completed, a process of drying through hot air drying may be further performed.

One aspect of the present invention provides an extract of the fermented tea. In one aspect of the present invention, fermented tea that has been fermented can be extracted through various methods. Extract of fermented tea may be, for example, a lower alcohol extract of hot water extract or C ₁ -C _5, but is not particularly limited, specifically, a hot water extract Good. The fermented tea extract can be formulated in various forms.

  One aspect of the present invention provides a composition for improving blood circulation comprising the extract of the fermented tea. For example, the composition for improving blood circulation contains, as an active ingredient, an extract obtained by extracting fermented tea obtained by inoculating a tea (tea) component with a Bacillus subtilis strain by various methods. Can do. The composition for improving blood circulation contains components of fermented tea fermented using a soy sauce-derived strain, thereby reducing serum and liver cholesterol and neutral fat, and suppressing blood vessel contraction. Therefore, the composition has an effect of improving blood circulation and improving symptoms such as hyperlipidemia or coldness of hands and feet.

  Another aspect of the present invention provides a composition for improving cooling of hands and feet, comprising the extract of fermented tea. For example, the composition for improving limb cooling property may contain an extract of fermented tea obtained by inoculating green tea with a Bacillus subtilis strain as an active ingredient. The composition is excellent in taste and aroma, and has the effect of improving blood circulation and improving symptoms such as coldness of hands and feet.

  Another aspect of the present invention provides food additives, health foods, pharmaceuticals, and the like containing the fermented tea extract. For example, the fermented tea extract can be formulated into pills, capsules, tablets, granules or drinks and used for health foods, pharmaceuticals, and the like. In another aspect, fermented tea that has not been subjected to a separate extraction process can be processed into a liquid, powder, granule, tablet, tea bag, or the like, or formulated in the original form of leaf tea. . For example, fermented tea of green tea leaves can be processed into a tea bag form. The composition containing the fermented tea or the extract of fermented tea has an effect of improving blood circulation by reducing blood and liver lipids and suppressing blood vessel contraction to induce blood vessel relaxation. For example, the composition containing the fermented tea or the extract of fermented tea may be a composition for improving the cooling of hands and feet.

  Another aspect of the present invention provides various forms of food additives or functional foods containing the fermented tea extract. For example, the extract of the fermented tea may be included in an additive for foods such as fermented milk, cheese, yogurt, juice, probiotic foods, and health foods, but is not limited thereto. It may be contained in food additives.

  In one aspect of the present invention, the extract of fermented tea may contain other components that can give a synergistic effect to the main effect within a range that does not impair the main effect of the present invention. For example, to improve physical properties, it further includes additives such as fragrances, pigments, bactericides, antioxidants, preservatives, moisturizers, thickeners, inorganic salts, emulsifiers and synthetic polymer substances. Good. In addition, auxiliary components such as water-soluble vitamins, oil-soluble vitamins, polymer peptides, polymer polysaccharides, and seaweed extracts can be further included. These components can be appropriately selected and blended without difficulty by those skilled in the art according to the dosage form or purpose of use, and the addition amount should be selected within a range that does not impair the purpose and effect of the present invention. Can do. For example, the amount of these components added may range from 0.01 to 5% by weight, more specifically from 0.01 to 3% by weight, based on the weight of the entire composition.

  The extract of fermented tea according to one aspect of the present invention can be formulated into various forms such as a solution, an emulsion, a viscous mixture, a tablet, a powder, and the like, such as drinking, injection, spray or squeeze Can be administered in various ways.

One aspect of the present invention also provides a pharmaceutical composition comprising the fermented tea extract. The pharmaceutical composition exhibits an effect of improving blood circulation.
When the extract of fermented tea according to one aspect of the present invention is applied to a pharmaceutical product, the extract is used as an active ingredient, an inorganic or organic normal carrier is added, and an oral administration agent in a solid, semi-solid or liquid form Alternatively, it can be formulated into a parenteral administration agent.

  Examples of the oral administration agent include tablets, pills, granules, soft and hard capsules, powders, fine granules, powders, emulsions, syrups, pellets and the like. Examples of the parenteral administration agent include injections, drops, ointments, lotions, sprays, suspensions, emulsions, suppositories and the like. The active ingredient of the present invention can be easily formulated according to a conventional method, and includes surfactants, excipients, colorants, spices, preservatives, stabilizers, buffers, suspending agents, and other usual auxiliary agents. Can be used appropriately.

The pharmaceutical composition according to the present invention can be administered orally, parenterally, rectally, topically, transdermally, intravenously, intramuscularly, intraperitoneally, subcutaneously, and the like.
The dosage of the active ingredient may vary depending on the age, sex and weight of the subject to be treated, the specific disease or pathological condition to be treated, the severity of the disease or pathological condition, the route of administration, and the judgment of the prescriber. Let's go. It is within the scope of those skilled in the art to determine dosages based on these factors. Typical dosages are 0.001 mg / kg / day to 2000 mg / kg / day, more specifically 0.5 mg / kg / day to 1500 mg / kg / day.

  Hereinafter, the present invention will be described in more detail through the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

[Example 1] Production of fermented tea A Bacillus subtilis strain cultured for 72 hours at 30 ° C. using a vibration incubator is recovered, and first separated into a strain and an active medium using a centrifuge. . After washing the strain three times using 1.0% saline, the fermentation broth is supplied for proper metabolism of the microorganism. The fermentation broth is produced by mixing 2.5% sugar by weight with respect to the total weight of the fermentation broth. Next, it is autoclaved at a pressure of 27 psi (pounds per square inch) and a temperature of 120 ° C. for 15 minutes. After sterilization is complete, cool to 25 ° C at room temperature. In order to facilitate fermentation metabolism of the strain damaged in the washing step, the strain is subjected to a process of stabilizing the strain in the fermentation broth. Specifically, the bacterial strain washed 3 times with saline is mixed with 300 ml of the fermented liquid before the soybean powder is added, and is cultured and stabilized for 24 hours in an incubator.

In the sterilized reaction tank, the green tea components divided into small packages are mixed with the fermented bacterial solution inoculated with Bacillus subtilis into the fermented solution so that the number of fermenting strains is 10 ³ to 10 ⁸ CFU / ml. Adjust. Based on the dry weight of green tea leaves, mixing is performed so that the ratio of the fermented liquid is 30 to 60% by weight. Also, in order to prevent the strain from being damaged by a rapid temperature rise, the tea leaves are continuously stirred even after mixing the fermented bacterial solution so that the internal temperature of the tea does not rise rapidly. After 20 minutes, the reaction is completed and the temperature of the green tea fermented bacterial solution mixture is blocked by closing the inlet to prevent the inflow of outside air and is subjected to the fermentation process. The fermentation process is carried out in a constant temperature fermentor at 60 ° C. for 7 days. After the fermentation process is completed, fermented tea is produced by hot-air drying at 80 to 120 ° C. for 5 hours.

In the fermented tea produced by the above method, pathogenic microorganisms are not detected, and a product in the standard range in which the total number of bacteria in the final product (Total microbiological account) is 10 ² CFU / g or less can be obtained.

[Example 2] Drinking conditions 1 g of fermented tea produced in Example 1 is weighed to produce a tea bag. Put a tea bag in a paper cup, pour hot water and leave it for 5 minutes. After immersing the tea bag 5 times, the subject was allowed to drink with his right hand. The amount of one cup is set to an amount that can fill 80% of a general paper cup.

[Experimental Example 1] Improvement of temperature drop in human hands For Korean women who usually feel cold in their hands and feet, after drinking the fermented tea sample according to the present invention in the form of tea, I photographed my feet. Based on the imaging results, changes in skin temperature of the hand before and 1 hour after the sample were compared. Infrared imaging (digital infrared thermographic imaging, DITI) is a non-invasive imaging method that measures infrared rays emitted from a human body or an object to make an image, and can know the body temperature distribution on the body surface. After the experiment was completed, a questionnaire was distributed to the subjects, and a survey on the quality and efficacy of the sample was conducted.

  Thirty subjects were evaluated per sample. Prior to the evaluation, each subject washed his hands and was allowed to rest for more than 1 hour in a space maintained at constant temperature and humidity (22 ° C., humidity 45%) without air movement or direct sunlight. The back of the subject's left hand was taken as the measurement site, and during the evaluation, postures that induced temperature changes in the hand were avoided.

  A hand was photographed from a distance of 60 cm using an infrared camera, and the skin emissivity was set to 0.98. At the time of photographing, an external substance capable of affecting the temperature was blocked, and photographing was performed before taking the sample, and immediately after taking the sample, 15 minutes, 30 minutes, 45 minutes, and 60 minutes later. In order to prevent changes in temperature that could be manifested by holding a warm cup in the hand, the cup was held with the right hand and the left hand was photographed. The drinking conditions were set to the same conditions as in Example 2.

  Analysis of the measurement data was performed using the FLIR Reporter (trademark of Fir, Sweden) program to analyze the skin temperature of a certain area. That is, the same place of each subject's hand was selected and the average temperature value of the designated area was analyzed. The measured temperature before sample intake is set to the reference value 0, and the difference between the skin temperature before sample intake and after sample intake is calculated to display the increase and decrease in temperature, and statistical significance between the control group (water) is verified. did. The experimental group used fermented tea according to Example 1, and the comparative group used green tea, which is non-fermented tea.

The results of temperature increase / decrease with the passage of time are shown in FIG. 1, and infrared photographs are shown in FIG. In FIG. 2, the darker the color of the hand, the higher the temperature.
Referring to FIG. 1, the water intake group, which is a control group, shows the greatest temperature decrease immediately after sample intake, and it can be seen that the temperature continuously decreases after 15 minutes. The green tea intake group temporarily increased in temperature, but showed the most rapid temperature decrease after 15 minutes. In comparison, the fermented tea intake group showed the most gradual temperature drop over time.

  In FIG. 2, it was confirmed that when fermented tea was ingested, a dark color was displayed up to the tip of the finger having a relatively low temperature. This means that the temperature drop in the hands of the fermented tea intake group is best prevented. Therefore, it can be seen that fermented tea has an excellent effect on symptoms of cold hands and feet such as cold hands by preventing the skin temperature of the hands from decreasing.

[Experimental example 2] Improvement of temperature drop of human foot For Korean women who usually feel cold in their limbs, after drinking the fermented tea sample according to the present invention in the form of tea, I photographed my feet. Based on the imaging results, changes in skin temperature of the hand before and 1 hour after the sample were compared. The measurement method was performed under the same conditions and method as in Experimental Example 1.

  Thirty subjects were evaluated per sample. Prior to the evaluation, each subject washed his / her feet and was allowed to rest for more than 1 hour in a space maintained at constant temperature and humidity (22 ° C., humidity 45%) without air movement and direct sunlight. The insteps of both feet of the subject were used as measurement sites, and postures that induced temperature changes in the feet were avoided during the evaluation.

  The foot was photographed from a distance of 100 cm using an infrared camera, and the skin emissivity was set to 0.98. At the time of photographing, an external substance capable of affecting the temperature was blocked, and photographing was performed before taking the sample, and immediately after taking the sample, 15 minutes, 30 minutes, 45 minutes, and 60 minutes later. The drinking conditions were set to the same conditions as in Example 2.

  Similar to Experimental Example 1, the same place on both feet of each subject was selected and the average temperature value of the designated area was analyzed. The measured temperature before sample intake is set to the reference value 0, and the difference between the skin temperature before sample intake and after sample intake is calculated to display the increase and decrease in temperature, and statistical significance between the control group (water) is verified. did. The experimental group used fermented tea according to Example 1, and the comparative group used green tea, which is non-fermented tea.

The result of the temperature increase / decrease with the passage of time is shown in FIG. 3, and the infrared photograph is shown in FIG. In FIG. 4, the darker the color of the foot, the lower the temperature.
Referring to FIG. 3, it was confirmed that the water temperature of the water intake group decreased most rapidly and most rapidly, and the green tea intake group also decreased the temperature of the foot in a similar manner. Compared with this, the fermented tea intake group showed the smallest temperature drop after sample ingestion, and in particular, the highest temperature maintenance effect after 30 minutes after ingestion was observed. Moreover, in FIG. 4, it can confirm that the color of the toe of a fermented tea ingestion group is the lightest, and this means that the grade of the temperature fall of the leg of a fermented tea ingestion group is the lowest.

Therefore, it can be seen that the fermented tea according to one aspect of the present invention has an excellent effect on the symptoms of cold limbs such as cold feet by preventing the skin temperature of the feet from decreasing.
[Experimental Example 3] Preference Survey by Ingestion of Fermented Tea After drinking the green tea fermented tea produced in Example 1, a survey was conducted on preference. The drinking conditions were the same as in Example 2. Questions include whether the feet and body are warmed, whether there is a change in abdominal pain or defecation after ingestion, scent, and general satisfaction, etc. Whether the product will be purchased when the product is marketed Also asked about. The positive answers for each item are summarized and the results are shown in FIG.

  Referring to the results shown in FIG. 5, when the fermented tea according to the present invention was ingested, it was shown that the answer that the foot was warmed was higher than when the green tea was ingested. It was confirmed that the change in abdominal pain or defecation after ingestion was the lowest. In particular, it was shown that the answer of being excellent in fragrance was high, and it became clear that overall satisfaction was not bad either.

The fermented tea extract-containing composition according to the present invention can be applied to various dosage forms as follows, but is not limited thereto.
[Production Example 1] Soft capsule 100 mg of fermented tea extract, 50 mg of soybean extract, 180 mg of soybean oil, 50 mg of red yeast rice extract, 2 mg of palm oil, 8 mg of hardened palm oil, 4 mg of yellow wax and 6 mg of lecithin According to the above, 400 mg per capsule was filled to produce soft capsules.

[Production Example 2] Tablet After mixing fermented tea extract 100 mg, soybean extract 50 mg, glucose 100 mg, red yeast rice extract 50 mg, starch 96 mg and magnesium stearate 4 mg, and adding 40 mg of 30% ethanol to form granules , Dried at 60 ° C. and compressed into tablets using a tableting machine.

[Production Example 3] Granules 100 mg of fermented tea extract, 50 mg of soybean extract, 100 mg of glucose, 50 mg of red yeast rice extract and 600 mg of starch were mixed, and 100 mg of 30% ethanol was added to form granules, and then at 60 ° C. After drying to form granules, the packets were filled. The final weight of the contents was 1 g.
[Production Example 4] Drink preparation After preparing a drink preparation by mixing 100 mg of fermented tea extract, 50 mg of soybean extract, 10 g of glucose, 50 mg of red yeast rice extract, 2 g of citric acid and 187.8 g of purified water, the drink is filled. did. The final volume of the contents was 200 ml.

Claims (11)

  Fermented tea obtained by inoculating tea (tea) with a strain derived from soy sauce.   The fermented tea according to claim 1, wherein the tea is at least one selected from the group consisting of green tea, white tea, oolong tea, black tea, puer tea, black tea, and kashiwa tea.   The soy sauce-derived strains are Bacillus subtilis, Bacillus licheniformis, Bacillus megaterus, Bacillus natto, Bacillus natto, The fermented tea according to claim 1, which is one or more strains selected from the group consisting of Bacillus circulans, Bacillus mesentericus and Bacillus pumilus.   The fermented tea according to claim 1, wherein the tea is green tea and the soy-derived strain is Bacillus subtilis. Producing a tea-containing fermentation broth;
A method for producing fermented tea, comprising a step of inoculating a produced fermentation broth with a strain derived from soy sauce; and a step of fermenting a fermentation broth inoculated with the strain.   The method for producing fermented tea according to claim 5, wherein the tea is one or more selected from the group consisting of green tea, white tea, oolong tea, black tea, puer tea, black tea, and kashiwa tea. .   The soy sauce-derived strains are Bacillus subtilis, Bacillus licheniformis, Bacillus megaterus, Bacillus natto, Bacillus natto, The method for producing fermented tea according to claim 5, which is one or more strains selected from the group consisting of Bacillus circulans, Bacillus mesentericus, and Bacillus pumilus. .   The method for producing fermented tea according to claim 5, wherein the step of fermenting the fermentation broth inoculated with the strain is a step of fermenting at a temperature of 20 to 70 ° C. for 24 hours to 28 days.   The method for producing fermented tea according to claim 8, wherein the step of fermenting the fermentation broth inoculated with the strain is a step of fermenting at a temperature of 40 to 60 ° C.   The composition for blood circulation improvement containing the extract of the fermented tea as described in any one of Claims 1-4.   A composition for improving the cooling of hands and feet, comprising the extract of fermented tea according to any one of claims 1 to 4.